Cocoa Brownies

Calling all chocolate lovers! In this episode of Gluten Free Tasty, you will learn how to make the perfect batch of gluten free brownies.

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Everyone needs a go-to recipe for delicious brownies. In this episode of Gluten Free Tasty, Frances Largeman-Roth shows you how to make the perfect batch of gluten free brownies. Since these gluten free brownies do not contain regular flour, they are also a great low-carb option in place of traditional brownies.

To begin, preheat your oven to 350 degrees, spray an 8x8 inch baking pan with cooking spray and line it with parchment paper. In a stand mixer, cream together unsalted butter at room temperature with a cup of sugar. While this is mixing, you can prepare your dry ingredients. Frances recommends sifting these ingredients to avoid lumps in the batter. Sift together dutch processed cocoa powder, coconut flour, brown rice flour, baking powder and salt.

Next you're going to turn the mixer back on and add in your eggs at room temperature followed by some pure vanilla extract. Now you can begin incorporating the dry ingredients a little at a time, alternating with adding sour cream. Sour cream will add richness to the gluten free brownies. When the wet and dry ingredients are all mixed together to form a fluffy dough, you're ready to spread the batter into the pan and smooth it out with an offset spatula.

You can bake your gluten free brownies just like this or sprinkle on some pecans first for a delightful crunch. Place the brownies in the oven for 15 minutes, then rotate the pan and bake for an additional 18 minutes. Let the brownies cool for at least 30 minutes. Then cut as desired and get ready to taste the chocolaty goodness!

Difficulty: Easy

Ingredients

1½ sticks unsalted butter, room temperature

3 large eggs

1 cup dutch processed cocoa powder

¼ cup coconut flour

¼ tsp salt

½ cup pecans, toasted (optional)

1 cup granulated sugar

1 tsp vanilla extract

⅓ cup brown rice flour

1 tsp baking powder

½ cup sour cream

Instructions

Preheat oven to 350 degrees. Coat an 8x8x2 square baking pan with cooking spray and line with parchment paper. In a mixer fitted with a paddle attachment, cream the butter and sugar for 10 minutes.
Meanwhile, in a separate bowl sift together the cocoa, flours, baking powder and salt. Add the eggs one at a time to the mixer followed by the vanilla, and beat for an additional 5 minutes. Gradually incorporate the dry ingredients into the mixer, alternating with sour cream and ending with the flour mixture.
Scoop the batter into the prepared pan and spread evenly with an off set spatula. Sprinkle with pecans if desired. Bake for 15 minutes, rotate, and bake for an additional 18 minutes. Let the brownies cool in the pan on a wire rack for 30-40 minutes.
Serves 16